How to make a hardened chocolate frosting for homemade toffee? - heath toffee bar
I know how, but I have I'm broke, I have some cocoa and sugar ... Things like that, but no chocolate chips / bars / etc are there to make a path to the top of the tempered chocolate for candy? (like the Chocolate of Health)
Sunday, January 24, 2010
Heath Toffee Bar How To Make A Hardened Chocolate Frosting For Homemade Toffee?
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You must enter a hard chocolate chocolate (like a Heath bar) humor.
Here's how:
Tempering chocolate
The most delicate candy-making - Temple - must be exactly
its stripes, or white or plain chocolate has after moistening.
There are three basic kinds of chocolate used in candy making - bitter sweet dark chocolate and milk chocolate. Most of the sweets with dark chocolate.
Melt the chocolate slowly. Gradually, however ....
You need a candy thermometer.
100 of the fusion of the first stage
In the first place the chocolate to 100 degrees by small pieces in a water bath. Never put a lid on the melting or hot chocolate [condensation] may drip. Do not let the moisture in the chocolate. Use a wooden spoon right pace of melting chocolate vigorously and frequently.
120 to 130 of the merger in the second stage
If there is a considerable amount of melted chocolate into the mold, but some
also lumps, pour theHot water and replace the soil water
that's hot hand - about 120 degrees. Chocolate absorbing heat
Water, and rose to 120 degrees in a slow melt. The heating of the
140-degree chocolate over the chocolate cake, and you have to throw.
Cooling and Quenching
Continue to vigorously until the temperature hit the consignment reaches the 12th Year.
At this time, small pieces of chocolate in the same [the practitioners also add joined
1 / 2 ounce cocoa butter] in the molten mixture and beat again. That's cool
Mixture. The temperature is 85-90 degrees.
Oven heating process
Some people oven to 150 degrees and mix into or out of the oven, open oven
Gate to regulate the heat. Or you replace the water with 80 new diplomas
Water. Whisk the chocolate until it cools to 80 degrees. Change the bottom of the boiler
Water for 86 to 90 degrees. Allow the layer to 85-86 degrees in the bathtub
Blows from time to time. That's what I setd is difficult.
Operation and use of tempered chocolate
The chocolate is ready to be used and must be kept at 85 to 86 degrees, while
He can dip the bread in order to afford to stay in the bath water. Fats
impure oils and chocolate separately over 100 degrees and the resulting soft
gray or white scratches on the surface.
You can make your own chocolate. Here's how:
Homemade chocolate chips
1 / 2 cup cocoa powder
Sugar 1 / 2 cup
1 cup coconut oil or butter
1 clove T.
Start by selecting the cocoa, sugar and butter (or coconut oil) in one quarter the size of the bottle. Fill a pot with two or three centimeters of water. Place the pot in the pot and water. Reduce heat to medium / high initial investment butter.Stir often fuse. Melt the butter should be completely out. Then, out of the water, add vanilla and mix well.
Pour batter into a 9 x 13 inch pan covered with parchment paper. Diffuse as evenly as possible. (It may still be small pieces, but not harm anyone.)
Place the bread in the fridge. It takes a few hours, until the chocolate hardens. Once hardened, remove the parchment paper and break you. Refrigerator in an airtight container (unless, eat you and your family, first).
Go to ... , Which is bankrupt and time and money to alleviate chocolate?
Unfortunately you can not with what you ... You need to cocoa butter in chocolate. If you have always been a Hershey bar-type, you can melt and make a little vegetable oil to a fast plane.
Not only the hardened chocolate ..... Chocolate?
Not only the hardened chocolate ..... Chocolate?
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